White Chocolate Raspberry Cookies
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These White Chocolate Raspberry Cookies are soft, chewy, and bursting with tart raspberry goodness and creamy white chocolate chunks. They’re like your favorite Subway cookies…but better. (Because let’s be real—fresh-from-your-own-oven beats store-bought any day.)
Originally published April 2023 – Updated April 2025
These freshly baked White Chocolate Raspberry Cookies are a sweet treat that’s always a favorite in my house. Honestly, they taste even better than Subway’s famous version, and you know that’s really saying something!
Every bite of these cookies has that perfect balance of tart raspberries and sweet, buttery cookie dough. They’re easy enough for everyday baking but delicious enough to make any party or gathering feel extra special. Trust me, your friends and family will definitely be asking for this recipe!
Want to try more delicious copycat cookie recipes? Check out these Copycat Girl Scout Lemonades, or these yummy !
Why We Love This Recipe
- They taste even better than Subway’s famous raspberry cookies.
- Soft and chewy texture is perfectly balanced with bursts of tart raspberries.
- Creamy white chocolate adds sweetness to every bite.
Ingredients
- Butter, softened: Gives the cookies that rich, buttery flavor and soft texture.
- Brown sugar: Makes your cookies chewy with a hint of caramel taste.
- Vanilla extract: Enhances the flavor, making the cookies taste and smell amazing.
- All-purpose flour: Keeps your cookie dough just right, not too dry, not too sticky.
- Baking powder: Helps the cookies rise just enough for perfect thickness.
- Baking soda: Creates tenderness and a slight chewiness.
- White chocolate chips: Melty, creamy, and perfectly sweet in every bite.
- Frozen raspberries: Adds bursts of tart, fruity flavor that balances the sweetness.
Recommended Tools
- Bowl
- Spoon
- 2-tablespoon cookie scoop
- Baking sheet
- Parchment paper
How to Make Raspberry Cheesecake Cookies
Step 1. Preheat your oven to 350℉ and line your baking sheet with parchment paper.
Step 2. Cream the butter and brown sugar until smooth, then add vanilla.
Step 3. Add the dry ingredients (flour, baking powder, baking soda) and stir until dough forms.
Step 4. Gently fold in the white chocolate chips and frozen raspberries. Be sure to do it carefully to avoid crushing the raspberries too much.
Step 5. Use a cookie scoop to form cookie dough balls and place them evenly spaced on the baking sheet.
Step 6. Though optional, I like to press a few extra chocolate chips into the top of the dough balls so they show up when baked.
Step 7. Bake for 10-12 minutes until the edges are golden brown.
Step 8. Allow them to cool slightly on the cookie sheet before moving to a wire rack to cool completely.
Storing Leftover Raspberry White Chocolate Chip Cookies
Store your leftover cookies in an airtight container at room temperature for up to 3-5 days.
For freezing, I recommend double wrapping your raspberry cookies in heavy plastic wrap and then placing them in a plastic storage bag. They’ll keep in the freezer for up to 3 months.
Variations and Add-ins
- Chocolate chips: Use dark chocolate chips or chocolate chunks instead of white chocolate for a richer flavor.
- Chocolate chunks: Try mixing in chopped white chocolate bars for bigger melty chocolate bites.
- Chocolate drizzle: Drizzle melted white or dark chocolate over cooled cookies for a pretty finishing touch.
- Sugar topping: Sprinkle coarse sugar or flaky sea salt on top before baking for added texture.
- Other berries: Substitute half the raspberries with blueberries or frozen blackberries for a mixed berry cookie.
- Extract: Use raspberry extract instead of vanilla to intensify the raspberry flavor.
- Nuts: Fold in chopped nuts like macadamia or almonds for added crunch.
Tips & Tricks
- Underbake slightly if you want a softer, gooier center.
- Don’t thaw the frozen raspberries before mixing. This will help you avoid excess moisture in the dough.
- Let cookies cool completely on the cookie sheet to ensure they set properly.
- To avoid streaking, be careful not to overmix the dough once raspberries are added to avoid streaking.
- Space cookies about 2 inches apart on the cookie sheet to prevent them from spreading into each other.
- Be sure to use fresh baking powder and baking soda for best results.
- For perfect rounds, reshape the cookies gently with a round cutter or the mouth of a glass immediately after baking.
No, this cookie dough does not need to be chilled before baking.
Use parchment paper and bake cookies on the middle rack, checking at 10 minutes.
Ensure your baking powder and baking soda are fresh; old leavening agents can cause flat cookies.
Frozen raspberries are best because they mix in perfectly without turning the dough soggy.
Absolutely! Freeze-dried raspberries will add a concentrated raspberry flavor and won’t affect dough moisture.
More Cookie Recipes
Want even more delicious cookies? Check out these tasty recipes!
- Pistachio Cookies
- Strawberry Cake Mix Cookies
- White Chocolate Cranberry Cookies
- Cake Mix Oreo Cookies
- Chocolate Crinkle Cookies
- Homemade Lofthouse Cookies
- Panera Kitchen Sink Cookies
- Honey Pineapple Cookies
White Chocolate Raspberry Cookies
Ingredients
- 1/2 cup butter softened
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 1/4 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup white chocolate chips plus more to top
- 1/2 cup frozen raspberries
Instructions
- Preheat your oven to 350℉ and line your baking sheet with parchment paper.
- Cream the butter and brown sugar until smooth, then add vanilla extract.1/2 cup butter, 3/4 cup brown sugar, 1 teaspoon vanilla extract
- Add the dry ingredients (flour, baking powder, baking soda) and stir until dough forms.1 1/4 cup all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda
- Gently fold in the white chocolate chips and frozen raspberries. Be sure to do it carefully to avoid crushing the raspberries too much.1/2 cup white chocolate chips, 1/2 cup frozen raspberries
- Use a cookie scoop to form cookie dough balls and place them evenly spaced on the baking sheet.
- Though optional, I like to press a few extra chocolate chips into the top of the dough balls so they show up when baked.
- Bake for 10-12 minutes until the edges are golden brown.
- Allow them to cool slightly on the cookie sheet before moving to a wire rack to cool completely.
Notes
Nutrition
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About Lisa O’Driscoll
Lisa O’Driscoll is a lifestyle and parenting expert, cookbook author, and the creative force behind Fun Money Mom, a popular blog she’s Lisa O’Driscoll is a lifestyle and parenting expert, cookbook author, and the creative force behind Fun Money Mom, a popular blog she’s run since 2014. She’s the author of the children’s cookbook Roll It, Slice It, Mash It, Dice It, designed to get kids excited about cooking. With multiple TV appearances under her belt, she loves sharing her expertise on family-friendly recipes, creative DIYs, and party planning and is always on a mission to inspire and entertain!
